CHOCOLATE PANETTONE
Celebrate the festive period with a classic Italian sweet bread, panettone. Our chocolate-flavoured version is the perfect homemade gift at Christmas time
Provided by Esther Clark
Time 1h15m
Number Of Ingredients 11
Steps:
- Combine the yeast and 1 tbsp of the milk. When the yeast has dissolved, pour in the rest of the milk.
- Combine the caster sugar, three quarters of the egg, the marsala and vanilla in a bowl. Tip the flour and ½ tsp salt into the bowl of a stand mixer. Make a well in the centre, then tip in the egg and milk mixtures. Mix for 10 mins using a dough hook, until you have a smooth, soft dough. Transfer to a lightly oiled bowl, then cover and leave to rise for 1½ -2 hrs, or until doubled in size.
- Lightly oil a deep, loose-bottomed 20cm cake tin, then line with baking parchment (it should come 10cm above the top of the cake tin).
- Tip the dough onto a lightly oiled work surface. Using lightly oiled hands, gently punch down the dough. Tip the chocolate chunks over the dough and briefly knead to combine. Form into a rough ball and transfer to the tin. Leave to rise for about 1 hr until doubled in size.
- Heat the oven to 180C/160C fan/gas 4. Brush the top of the dough with the remaining beaten egg, then scatter over the almonds and pearl sugar, if using. Bake in the centre of the oven for 45-55 mins until golden, then leave to cool completely. Will keep in an airtight container for up to one week.
Nutrition Facts : Calories 369 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium
PANETTONE
John Barricelli, the host of "Everyday Baking from Everyday Food," on PBS, prepares this chocolate-filled panettone for Christmas. Nuts, candied fruit, and, in more contemporary incarnations, chocolate chunks are folded into the dough, which is baked in a pretty paper mold.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes two 5 1/4-inch round loaves
Number Of Ingredients 15
Steps:
- Sprinkle yeast over milk in the bowl of a mixer fitted with the dough-hook attachment. Let stand until foamy, about 5 minutes. Sprinkle 2 ounces flour (about 1/2 cup) and 1 tablespoon granulated sugar over top. Cover with plastic, and let stand for 1 hour.
- Add remaining 12 ounces flour and 3 tablespoons granulated sugar, the beaten eggs, and the salt. Mix together on medium speed until dough forms a smooth, stiff ball, about 5 minutes. Add butter, 1 tablespoon at a time, mixing well after each addition.
- Switch to paddle attachment, and mix dough on medium-high speed for 5 minutes. Reduce speed to low, and add chocolate, orange peel, and extracts. Mix until combined.
- Turn out dough onto a clean surface, and form into a ball. Transfer to a lightly oiled bowl. Cover with plastic, and refrigerate overnight.
- Bring dough to room temperature, and divide in half. Form each half into a ball; place each in a 5 1/4-by-3 3/4-inch paper panettone mold. Transfer to a baking sheet. Let stand in a warm place until doubled in volume, about 2 hours.
- Preheat oven to 350 degrees. Lightly beat remaining egg and the cocoa powder together. Brush glaze mixture onto panettone dough, and sprinkle with pearl sugar and almonds. Bake until golden brown, about 50 minutes.
- Remove molds from oven, and run a wooden skewer horizontally through the bottom of each panettone loaf. Hang loaves upside down by propping ends of each skewer on 2 large, heavy cans. Let cool completely.
PANETTONE TRIFLE
Provided by Giada De Laurentiis
Categories dessert
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- To make the trifle: Using an electric mixer, beat the mascarpone, melted chocolate, powdered sugar, and espresso powder in a large bowl until smooth and fluffy.
- Divide half of the panettone cubes among 6 wine glasses or old-fashioned glasses. Sprinkle half of the coffee liqueur over the panettone. Top with half of the mascarpone mixture. Repeat layering with the remaining panettone, liqueur, and mascarpone mixture. (The trifles can be prepared 1 day ahead, covered and refrigerated. Let come to room temperature before serving.)
- To serve, sprinkle with the chocolate shavings. Serve immediately.
CHOCOLATE SFORMATO WITH AMARETTO WHIP CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a small saucepan, combine 1 1/2 cups of the milk, the sugar, and vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat. Sprinkle the gelatin over the remaining 1/2 cup cold milk and let dissolve for 2 minutes. Combine the cold milk and gelatin with the hot milk and sugar. Stir to dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.) When the gelatin is dissolved combine the eggs with the warm milk, whisking constantly to avoid scrambling the eggs. Pour the mixture through a fine mesh strainer into a large measuring cup or small pitcher.
- Meanwhile, melt the chocolate over a double boiler. When the chocolate is melted gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture.
- Pour the mixture into a buttered 2-quart casserole dish. Sprinkle the top with the almonds. Place the casserole dish in a larger dish or roasting pan. Add hot water to the outer pan until the water comes halfway up the sides of the baking dish. Bake until the sides are firm and the center is jiggles slightly, about 1 hour. Remove from the oven and let cool for at least 30 minutes.
- Just before serving, whip the cream to soft peaks in a medium bowl using a whisk or electric hand mixer. Add the sugar and almond liqueur and whip to combine. Spoon the sformato into individual serving bowls and dollop the top with the almond liqueur whip cream.
More about "chocolate panettone sformato recipes"
MINI CHOCOLATE PANETTONE - MARCELLINA IN CUCINA
From marcellinaincucina.com
5/5 (43)Total Time 4 hrs 40 minsCategory Bread, DessertCalories 646 per serving
- Add 1/2 cup/75g flour and 1 tablespoon sugar. Mix well then cover with plastic wrap. Set aside for 1 hour until bubbles appear and the mixture has risen.
- In the bowl of stand mixer place eggs, egg yolks, yeast mixture, remaining sugar, remaining flour, honey, sweet Marsala, amaretto, extracts and salt. With paddle attachment mix to combine.
- With the motor running, gradually add butter one tablespoon at a time, until completely absorbed.
CHOCOLATE-STUDDED PANETTONE RECIPE | ALEXANDRA’S …
From alexandracooks.com
5/5 (16)Category BreadAuthor AnnikeTotal Time 4 hrs
- In a large bowl, whisk together the flour, salt, sugar, and instant yeast. In a medium bowl, combine the milk, water, 4 tablespoons melted butter, and vanilla. Stir to combine, then add to the flour. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1½ to 2 hours, until the dough has doubled in bulk.
- Set a rack in the middle of the oven and preheat it to 375°F. Grease a panettone mold (see Note) with the softened butter—be generous. Sprinkle the chocolate pieces over the surface of the dough. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl quarter turns as you deflate, turning the mass into a rough ball. Keep turning the dough in this manner until the chocolate is incorporated.
- Use your two forks to transfer the dough to the prepared mold. If the dough is too wet to transfer with forks, lightly grease your hands with butter or oil, then transfer it to the mold. Do not cover the mold. Let the dough rise on the countertop near the oven (or another warm, draft-free spot) for 20 to 25 minutes, until the dough has doubled in bulk—it may not crown the rim, but it will come close.
- Set the mold on a sheet pan and transfer it to the oven. Bake the mold for 40 to 45 minutes, or until uniformly brown. Remove the pan and mold from the oven and set the mold onto a cooling rack. Brush the top with the remaining tablespoon melted butter. Let the panettone cool for at least 1 hour before cutting it.
CHOCOLATE AND ORANGE PANETTONE RECIPE - CHEF BILLY …
From billyparisi.com
HOMEMADE CHOCOLATE CHIPS PANETTONE – CHRISTMAS …
From mediterraneanlatinloveaffair.com
HAZELNUT CHOCOLATE PANETTONE RECIPE BY GREG WADE
From foodandwine.com
10 BEST CHOCOLATE PANETTONE RECIPES | YUMMLY
From yummly.com
PANETTONE (THE BEST) | RICARDO
From ricardocuisine.com
MINI CHOCOLATE PANETTONE - EL MUNDO EATS
From elmundoeats.com
ALMOND AND CHOCOLATE PANETTONE RECIPE - MANGIA BEDDA
From mangiabedda.com
ITALIAN CHRISTMAS BRUNCH | GIADA'S HOLIDAY HANDBOOK | FOOD NETWORK
From foodnetwork.com
CHOCOLATE PANETTONE SFORMATO | PUNCHFORK
From punchfork.com
MAKING THE PERFECT PANETTONE, THE EVEREST OF HOLIDAY BAKING
From bonappetit.com
CHOCOLATE PANETTONE SFORMATO | RECIPE | CHOCOLATE PANETTONE, …
From pinterest.com
CHOCOLATE PANETTONE BREAD PUDDING - JILL'S TABLE
From jillstable.ca
PANETTONE RECIPE (BAUDUCCO COPYCAT) - EASY AND DELISH
From easyanddelish.com
CHOCOLATE ORANGE PANETTONE RECIPE - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
CHOCOLATE PANETTONE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
CHOCOLATE PANETTONE SFORMATO – GIADZY
From giadzy.com
You'll also love
Related Search